Honeyed Pears in Puff Pastry Recipe

4.5 1 2
Honeyed Pears in Puff Pastry Recipe
Honeyed Pears in Puff Pastry Recipe photo by Taste of Home
Publisher Photo

Honeyed Pears in Puff Pastry Recipe

Read Reviews
4.5 1 2
Publisher Photo
A honey of a salute to late-summer pear season, this cozy dessert has plenty of "wow" factor. Wrapped in puffed pastry, it resembles a beehive. —Heather Baird, Knoxville, Tennessee
Featured In: Pear Desserts
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

Ingredients

  • 4 small pears
  • 4 cups water
  • 2 cups sugar
  • 1 cup honey
  • 1 small lemon, halved
  • 3 cinnamon sticks (3 inches)
  • 6 to 8 whole cloves
  • 1 vanilla bean
  • 1 sheet frozen puff pastry, thawed

Directions

Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.
In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
Transfer to a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 20-25 minutes or until golden brown.
Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm. Yield: 4 servings.
Originally published as Honeyed Pears in Puff Pastry in Country Woman 2012, pJune/July

Nutritional Facts

1 pear with 3 tablespoons syrup: 518 calories, 17g fat (4g saturated fat), 0 cholesterol, 205mg sodium, 92g carbohydrate (49g sugars, 9g fiber), 5g protein.

  • 4 small pears
  • 4 cups water
  • 2 cups sugar
  • 1 cup honey
  • 1 small lemon, halved
  • 3 cinnamon sticks (3 inches)
  • 6 to 8 whole cloves
  • 1 vanilla bean
  • 1 sheet frozen puff pastry, thawed
  1. Core pears from bottom, leaving stems intact. Peel pears; cut 1/4 in. from the bottom of each to level if necessary.
  2. In a large saucepan, combine the water, sugar, honey, lemon halves, cinnamon and cloves. Split vanilla bean and scrape seeds; add bean and seeds to sugar mixture. Bring to a boil. Reduce heat; place pears on their sides in saucepan and poach, uncovered, for 18-22 minutes or until pears are almost tender, basting occasionally with poaching liquid.
  3. Remove pears with a slotted spoon; cool slightly. Strain and reserve 1-1/2 cups poaching liquid; set aside.
  4. Unfold puff pastry on a lightly floured surface. Cut into 1/2-in.-wide strips. Starting at the bottom of a pear, wrap a pastry strip around pear, adding additional strips until pear is completely wrapped in pastry. Repeat with remaining pears and puff pastry.
  5. Transfer to a parchment paper-lined 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 20-25 minutes or until golden brown.
  6. Meanwhile bring reserved poaching liquid to a boil; cook until liquid is thick and syrupy, about 10-15 minutes. Place pears on dessert plates and drizzle with syrup. Serve warm. Yield: 4 servings.
Originally published as Honeyed Pears in Puff Pastry in Country Woman 2012, pJune/July

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Reviews forHoneyed Pears in Puff Pastry

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gwashington1961 User ID: 6420190 127302
Reviewed Aug. 3, 2012

"What a lovely way to prepare late-season pears for a dessert service! Follow the fine directions, to accomplish a dessert that is just like the photo! Fresh pears just beat the taste of anything coming out of a can. The Puff Pastry will show the folk you are serving it to, just how much you care & respect them. How delicious!"

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